Blackened Chicken Penne Pasta With Gorgonzola Cream Sauce Recipes

Steps:

• Cook the penne, then drain and set aside.
• Place olive oil in a large saucepan over medium heat and add chicken; cook until cooked through, turning chicken halfway through. Remove from pan and slice into bite-sized pieces. Return chicken pieces to pan with mushrooms, tomatoes, green onions and minced garlic. Saute together while tossing occasionally for 2 minutes. Add heavy cream, Parmesan, Creole seasoning and noodles to chicken and vegetables and cook, stirring frequently to heat noodles and melt cheese. Taste and add more Creole seasoning until it's just right. If you are brave enough to toss all the ingredients in the pan, do it! We love to catch the flame just right and it creates a wonderful show for the guests to watch.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and toss with 1 tablespoon olive oil. Set aside and keep warm.
• Heat remaining tablespoon olive oil and butter in a skillet over medium heat. Add chicken and leeks; cook and stir until leeks are tender and chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Pour in chicken broth; continue cooking 2 to 3 minutes more. Pour in heavy cream. Reduce heat; let simmer until thickened, about 5 minutes.
• Stir Gorgonzola cheese and walnuts into the skillet with the chicken; continue to simmer until cheese has melted, 2 to 3 minutes. Season with salt and pepper. Toss with cooked pasta. Top with parsley.

Steps:

• Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
• Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
• Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
• Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

Steps:

• In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
• In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
• Add the garlic and cook until softened.
• Add spinach and tomatoes and cook until the spinach is wilted.
• Add the cream, Parmesan, an red pepper flakes and bring to a boil.
• Add the penne and bacon, and stir until fully coated in sauce.
• Serve with parsley, Parmesan, and red pepper flakes, if desired.
• Enjoy!

Steps:

• 1. Cook pasta al dente, drain and set aside.
• 2. Coat chicken with olive oil. Then generously coat with cajun seasoning. Heat up iron skillet medium high heat. When hot add a couple of tablespoons of olive oil to pan. When it's almost smoking add chicken. Cook on one side until the chicken is black then flip and cook until black as well. Once chicken is blackened turn heat down to medium low and continue to cook until done. About 5-10 minutes depending on how thick your chicken breast are. Let rest while cooking sauce. Slice before serving on top of pasta.
• 3. In a sauce pan melt your butter. Add garlic and cook for about 1 min. Once you really start smelling that garlic it's done. Don't burn the garlic it taste bad. Now add the flour and mix well cooking for another minute or so. Add your chicken broth and heavy cream. Cook until sauce boils and thickens stirring frequently. Add cheese and season with salt and pepper to taste. Stir until cheese is melted. Add pasta and let simmer for a few minutes to finish cooking that pasta and this lets the sauce adhere better to the pasta.

Steps:

• Sauté bell peppers, onions, and garlic in hot oil.
• Add chicken, Cajun spice, heavy cream, and pasta.
• Reduce cream by half. Add gorgonzola. Season with salt and pepper.

Steps:

• Mix all dry seasonings together and put in a spice (bottle) shaker. Use as needed.
• Cook noodles according to pkg. drain.
• Dip chicken breast fillets in the 4Tbs. of melted butter and place on a flat surface and sprinkle my seasoning mix.(you don't use the whole jar of spice, just enough to cover chicken pieces).
• Dip in flour and place in a hot iron skillet or hot pan with 4Tbs. of butter.
• Fry until done, covering chicken to steam while cooking.
• Meanwhile, add half and half and heavy whipping cream into a large pot and slowly heat over medium low heat.
• Add 1/2cup (1 stick) of butter to the milk in the pot and stir well until butter is melted.
• Add the 3-4oz. of minced garlic and stir until bubbly.
• Remove from heat and add parmesan cheese and stir well.
• In a bowl combine the noodles and onion,and bell peppers. Mix well and add milk/cheese mixture.
• Stir until blended.
• Cut chicken breast fillets into strips.
• Serve noodles and sauce on platter with the fried chicken breast fillets on top.
• Enjoy!

Steps:

• Cook pasta, drain.
• Place back into pot with tomatoes, peas and pine nuts.
• Place cut up chicken in bowl.
• Sprinkle with 2 TB Cajun seasoning over chicken (mix through chicken).
• Heat margaine in nonstick skillet over medium heat until hot, add chicken and cook until no longer pink.
• Combine whipping cream and remaining Cajun seasoning.
• Pour over chicken and continue cooking (low heat) until warmed through.
• Pour chicken and sauce over pasta and vegetables, cook until completely warmed through.

Steps:

• Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
• Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
• Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
• Serve each chicken breast on a plate topped with sauce.

Steps:

• mix seasoning mix ,(except 2 T for later) and season chicken well.
• Grill breast until done (best done outside because of smoking)
• Cook pasta according to package direction wile cooking chicken.
• In large skillet saute onion, mushrooms and garlic until tender.
• meanwhile cook pasta according to package directions
• Add stock, wine, and 2 T seasoning mix.
• Bring to a boil add drained penne pasta, tomatoes, toss and cook until thickened.
• Arrange pasta on dish, top with sliced grilled chicken.
• Garnish with parmesan cheese.

Steps:

• Cook pasta according to instructions until al dente.
• While pasta is cooking, steam broccoli in small amount of water in the microwave: 2 minutes on high will probably do it.
• Plunge broccoli in ice water to shock and retain slight bite. Set aside.
• Melt butter in large skillet, then add chicken, garlic, salt, and pepper. Cook over medium heat until chicken is nearly cooked through.
• Add wine and cream, stirring to mix. Simmer, stirring occasionally, for 5 minutes or until the sauce is reduced and thickened. Add flour and cook for one additional minute if sauce is too thin for your taste.
• Add the broccoli, drained pasta, and Gorgonzola.
• Taste and adjust seasonings.
• Serve with freshly grated Parmesan.
• Enjoy with a nice glass of white wine by the fire!

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. At the same time, bring a large pot of lightly salted water to a boil.
• Coat chicken with 1 tablespoon oil and season with blackened seasoning.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• At the same time, add farfalle to the boiling water. Cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• While the farfalle is cooking, heat remaining 1 tablespoon oil in a skillet over medium heat. Add asparagus tips and sun-dried tomatoes; saute until asparagus is tender, about 5 minutes. Add spinach and cover until wilted, about 1 minute. Stir to combine and transfer to a bowl. Wipe the skillet clean.
• Melt butter in the same skillet over medium heat. Add cream and cooking wine and cook, whisking constantly, for 5 minutes. Remove from the heat and add 1 1/2 cups Parmesan cheese and garlic; stir until cheese is melted. Add asparagus mixture to the sauce and stir to combine.
• Drain pasta, place in a serving bowl, and pour sauce over top. Slice chicken and place on top of pasta. Sprinkle additional Parmesan on top.